{"id":2138,"date":"2026-05-26T08:19:22","date_gmt":"2026-05-26T08:19:22","guid":{"rendered":"https:\/\/www.test.caseificioaltalanga.it\/le-procede-de-fabrication\/"},"modified":"2026-08-24T13:51:56","modified_gmt":"2026-08-24T13:51:56","slug":"le-procede-de-fabrication","status":"publish","type":"page","link":"https:\/\/www.caseificioaltalanga.it\/fr\/le-procede-de-fabrication\/","title":{"rendered":"Le proc\u00e9d\u00e9 de fabrication"},"content":{"rendered":"\t\t
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Mati\u00e8re, M\u00e9thode, H\u00e9ritage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Le proc\u00e9d\u00e9 de fabrication<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Bosia \u00b7 Alta Langa<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Faire du fromage est un acte d’\u00e9coute.
Du lait, des saisons, du temps que chaque meule exige.
<\/span>Au Caseificio dell’Alta Langa, chaque phase du proc\u00e9d\u00e9 de fabrication suit un rythme pr\u00e9cis, construit sur des d\u00e9cennies d’exp\u00e9rience et perfectionn\u00e9 jour apr\u00e8s jour.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Le lait est le point de d\u00e9part et le point d’arriv\u00e9e.
Chaque meule raconte la qualit\u00e9 de ce qu’elle contient : la saison, l’alimentation des animaux, le soin de ceux qui les \u00e9l\u00e8vent.
Nous travaillons avec du lait m\u00e9lang\u00e9 et du pur ch\u00e8vre, provenant d’\u00e9levages s\u00e9lectionn\u00e9s pour garantir le maximum de qualit\u00e9 \u00e0 chaque proc\u00e9d\u00e9 de fabrication.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Lactique<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Dans le proc\u00e9d\u00e9 de fabrication lactique, la coagulation se produit lentement, par acidification naturelle, avec un l\u00e9ger ajout de pr\u00e9sure animale pour soutenir le processus.<\/p>

Le travail s’effectue dans les m\u00eames cuves de 100 litres, mais les gestes changent : le tranche-caill\u00e9 et la \u00ab chitarra \u00bb se d\u00e9placent avec douceur, car le caill\u00e9 lactique est d\u00e9licat et exige une main ferme mais l\u00e9g\u00e8re. <\/p>

Une fois consolid\u00e9, il est recueilli \u00e0 la main avec la pelle du fromager et vers\u00e9 \u00e0 la main dans les moules en plusieurs passages : c’est le moulage \u00e0 la louche, une technique traditionnelle o\u00f9 l’exp\u00e9rience du fromager fait toute la diff\u00e9rence.<\/p>\n

De ce proc\u00e9d\u00e9 de fabrication naissent la Rocchetta et la Tur : des fromages \u00e0 la p\u00e2te cr\u00e9meuse et au profil aromatique fin et \u00e9l\u00e9gant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pr\u00e9sure<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Dans le proc\u00e9d\u00e9 de fabrication \u00e0 la pr\u00e9sure, on utilise de la pr\u00e9sure animale pour coaguler le lait. Chaque \u00e9tape est manuelle : de la d\u00e9coupe du caill\u00e9 \u00e0 l’utilisation du tranche-caill\u00e9 et des \u00ab chitarre \u00bb ; confi\u00e9e aux mains du fromager, qui contr\u00f4le chaque transformation avec attention et pr\u00e9cision. <\/p>\n

Nous travaillons dans de petites cuves de 100 litres et utilisons des ferments d\u00e9velopp\u00e9s en interne : un choix qui nous permet de garantir la constance du go\u00fbt et le maximum de qualit\u00e9 de production.<\/p>\n

C’est le proc\u00e9d\u00e9 de fabrication qui donne vie aux fromages au corps structur\u00e9, \u00e0 la p\u00e2te consistante et au go\u00fbt plus marqu\u00e9 : des fromages qui d\u00e9veloppent leur caract\u00e8re avec le temps.<\/p>\n

Parmi ceux-ci, la Bosina, le Castelbelbo et le Carboncino : trois expressions diff\u00e9rentes d’une m\u00eame philosophie de production.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Les retournements<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Apr\u00e8s le moulage, les fromages sont retourn\u00e9s manuellement, encore dans leurs moules, \u00e0 des moments pr\u00e9d\u00e9finis, pour permettre \u00e0 l’exc\u00e8s de s\u00e9rum de s’\u00e9goutter correctement.<\/p>\n

C’est un geste qui exige de l’exp\u00e9rience : chaque retournement doit avoir lieu au bon moment, ni trop t\u00f4t ni trop tard.<\/p>\n

Une fois les retournements termin\u00e9s, les fromages reposent dans une pi\u00e8ce d\u00e9di\u00e9e, avec une temp\u00e9rature, une humidit\u00e9 et un air filtr\u00e9 contr\u00f4l\u00e9s : des conditions pr\u00e9cises qui prot\u00e8gent le produit de la formation de moisissures non nobles. <\/p>

Apr\u00e8s 12 \u00e0 32 heures, un temps qui varie selon la saison, le type et la taille du produit, la p\u00e2te a atteint son compactage optimal.<\/p>\n

Ce n’est qu’\u00e0 ce stade que les meules sont d\u00e9licatement extraites des moules et sont pr\u00eates pour le salage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Le Salage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Chaque meule est immerg\u00e9e <\/span>en saumure, une \u00e9tape qui va bien <\/span>au-del\u00e0 de la simple saveur. Le sel <\/span>p\u00e9n\u00e8tre dans la p\u00e2te, en ralentit la <\/span>fermentation, forme la cro\u00fbte et <\/span>contribue au caract\u00e8re final du <\/span>fromage.<\/span><\/p>\n<\/div>\n

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Nous travaillons avec des cuves <\/span>s\u00e9par\u00e9es : une d\u00e9di\u00e9e aux fromages <\/span>frais, une autre pour les semi-affin\u00e9s <\/span>et les affin\u00e9s.<\/span><\/p>\n<\/div>\n

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Les temps d’<\/span>immersion varient pour chaque produit, <\/span>d\u00e9pendent du type de lait et <\/span>des dimensions de la meule. C<\/span>haque fromage a son <\/span>propre rythme et ses propres besoins.<\/span><\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L'Affinage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Les meules entrent dans les h\u00e2loirs d’affinage : des environnements avec air filtr\u00e9, temp\u00e9rature et humidit\u00e9 contr\u00f4l\u00e9es, o\u00f9 le temps fait son \u0153uvre.<\/p>

Chaque meule est contr\u00f4l\u00e9e et retourn\u00e9e \u00e0 la main : un geste pr\u00e9cis qui favorise la formation uniforme de la moisissure sur toutes les faces et emp\u00eache le produit de coller aux grilles, pr\u00e9servant ainsi l’int\u00e9grit\u00e9 de la cro\u00fbte.<\/p>\n

Les temps varient selon le produit et la saison, qui influe consid\u00e9rablement sur la temp\u00e9rature et l’humidit\u00e9.<\/p>\n

Les fromages frais reposent de 2 \u00e0 5 jours, les semi-affin\u00e9s de 7 \u00e0 10 ; pour nos fromages affin\u00e9s, comme la Toma di Capra, l’affinage peut durer jusqu’\u00e0 45 jours : le temps n\u00e9cessaire pour que la p\u00e2te d\u00e9veloppe tout son caract\u00e8re.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Le conditionnement<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Le conditionnement respecte la nature de chaque produit.<\/p>\n

Les fromages lactiques, comme la Rocchetta et la Tur, sont conditionn\u00e9s \u00e0 la main, chacun dans sa propre caissette avec son \u00e9tiquette. <\/p>

Pour l’exportation, chaque meule est prot\u00e9g\u00e9e par une petite bo\u00eete d\u00e9di\u00e9e, con\u00e7ue pour pr\u00e9server la qualit\u00e9 du produit pendant le voyage et garantir qu’il arrive intact \u00e0 destination.<\/p>\n

Les fromages \u00e0 la pr\u00e9sure, comme la Bosina et la Toma, sont quant \u00e0 eux conditionn\u00e9s avec des machines automatiques, aliment\u00e9es \u00e0 la main. <\/p>

M\u00eame \u00e0 cette \u00e9tape, chaque meule passe sous les yeux des op\u00e9rateurs de conditionnement, form\u00e9s pour reconna\u00eetre et garantir la qualit\u00e9 jusqu’au dernier moment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Les \u00c9tiquettes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Derri\u00e8re chaque \u00e9tiquette et chaque emballage se cache une histoire.<\/p>

Les sujets ont \u00e9t\u00e9 dessin\u00e9s \u00e0 la main par Paola, fille du fondateur Francesco, passionn\u00e9e de dessin depuis son enfance.<\/p>

Chaque illustration est un petit tableau, un signe discret mais pr\u00e9cis de l’identit\u00e9 familiale qui traverse chaque aspect de cette fromagerie.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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*Les illustrations de cette page ont une valeur \u00e9vocatrice et ne repr\u00e9sentent pas fid\u00e8lement chaque \u00e9tape du processus de production.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n

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Mati\u00e8re, m\u00e9thode, h\u00e9ritage. <\/p>

Trente fromages au lait m\u00e9lang\u00e9 et au pur ch\u00e8vre qui racontent chaque phase d’un proc\u00e9d\u00e9 de fabrication qui ne change pas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tNOS FROMAGES<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Depuis 1881, la famille Merlo perp\u00e9tue un savoir-faire qui dure depuis des g\u00e9n\u00e9rations, entre fromage et h\u00e9ritage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tnotre histoire<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Mati\u00e8re, M\u00e9thode, H\u00e9ritage Le proc\u00e9d\u00e9 de fabrication Bosia \u00b7 Alta Langa Faire du fromage est un acte d’\u00e9coute.Du lait, des […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_angie_page":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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